We are just a few days away from November and have some amazing plants that are holding on until the very last frigid day that they can! This week members went home with a sweet yellow/light green bell pepper and serrano chilies, a bunch of collards, red onions, thyme, a pie pumpkin, a huge butternut squash and 2 giant bulbs of fennel!!

We sent our weekly email out with an absolutely amazing soup recipe that was so good we ate it all and made it again the next night.

To see our weekly email to CSA members and the recipe I mentioned click 'Read More...'

This week's share:

Pie Pumpkin This week you'll be receiving a pie pumpkin! These pumpkins are grown for their higher sugar content and are used in baking. Follow this link to view a recipe we're going to try with our pie pumpkin! Mr. Sigg's Fresh Pumpkin Pie Recipe

Don't waste your seeds!

In the fall, we never miss an opportunity to roast squash seeds from any variety! Butternut squash seeds in particular crisp up quicker and have a better crunch than pumpkin seeds. You'll be presummably roasting your squash anyway, why not throw the seeds in on a separate rack.

Remove seeds from stringy insides, rinse, add salt and place on a foil lined cookie sheet or dish. Watch these when they're in the oven, they'll crisp up quick (3-5 minutes). We add them as a topper to soups... if they last that long.

Squash seeds are a good source of Protein, Vitamin K, Iron and Copper and a great source of Magnesium, Phosphorus and Manganese!

Preheat oven to 400°F. Place all vegetables in a baking dish, sprinkle with olive oil, salt and pepper and roast 40-45 minutes.

Remove veggies from oven, add vegetable broth, and puree in food processor or with a stick blender until smooth. Doing this step in smaller batches and combining at the end may be necessary (our food processor can't handle it!).